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FANCY 
SALADS 

of the . 

B IG 
HOTELS 




INDEX ON 
PAGES 74, 75 AND 76 



Copyright, 1921, by Henri Kegler 



THE HOTEL INDUSTRY 

143 West Forty- fcnrth Street, New York City 

Publishers 

$1.50 

Printed in U. S. A. 






,n 



©CI.A630462 



NOV 16 1921 



*\ - 




FOREWORD 



1RT is not confined to the 
painting of beautiful pic- 
tures, nor the composing of 
musical classics. There is 
art, as well as subtle psy- 
chology in preparing for the delec- 
tation of one's guests a new dish, a 
creation as perfect as a pearl or a 
polished jewel. 

The experienced chef or caterer 
realizes the importance of this : that 
it will bring to him the patronage 
of the most desirable members of 
society — that having sampled the 
delights of his cuisine, they will re- 
gard it as their own discovery, and 
proudly display it to their friends. 
As for the hostess — she knows that 
the charm of her home or public 
entertainments are greatly enhanced 
by the serving of rare and palatable 
viands. 

Good salads are perhaps the most 
essential part of a luncheon, dinner 



or supper party — and they are most 
difficult to concoct unless one knows 
exactly what kind is suitable to ac- 
company certain foods, and just 
how to go about preparing it. The 
subject is well worth consideration 
— whether one be an expert or an 
amateur menu-maker. 

"Fancy Salads of the Big Hotels" 
presents authoritative, practical 
knowledge, gained through the ex- 
perience of the author, Mr. Henri 
Kegler, for many years associated 
with the largest hotels of London, 
Paris, Brussels, Berlin, Naples, New 
York and Boston. 

The salad recipes in this book are 
favorites of discriminating diners 
everywhere. 



The Preparation of Salads 




O dinner is complete with- 
out a salad. A salad should 
always be served with the 
roast at dinner, and is also 
desirable with cold meats, 
game, poultry, and galantine. With 
fish, cucumber salad is generally 
served. 

Supreme of fruit or fruit cock- 
tails and stuffed tomatoes are al- 
ways served as the first course or 
hors d'oeuvre, especially in the sum- 
mer, and are also nice for afternoon 
tea parties. Several salads such as 
Coronation Pear, or those with 
cheese, should be served as a special 
course. 

All lettuce or romaine should be 
cleaned, outside leaves removed, and 
only the firm heart left. After hav- 
ing the lettuce or romaine washed 
and chilled in the ice cold water, it 
is best to put same in a dry cloth 
and shake out well. When dry take 



the heart of lettuce or romaine, cut 
in half and on each half put the 
fruits selected alternatively. 

When salads are mixed in a salad 
bowl, never crush the leaves ; they 
should be nice and crisp. 

To skin tomatoes, make an inci- 
sion around the stem and dip in boil- 
ing water, whereupon the skin can 
be easily removed. 

An essential point in the making 
of all salads is to select only the 
very best materials and have them 
served cold. 






FANCY SALADS of the 
BIG HOTELS & & 



See Page 67 ct scq. for descriptions of 
Salad Dressings 



Aiglon 



Lettuce, tomato, French string 
beans, truffle, French dressing — 
Cut lettuce en chifronade, toma- 
toes in quarters, and French string beans and 
truffle en Julienne. Mix in salad bowl with French 
dressing and serve on leaves of lettuce. 



id 



AlhfTt Romaine, escarole, chicory, bacon, 
fines herbes, French dressing. — Se- 
lect tirm leaves of romaine, chicory 

and escarole and cut them into half lengths. 

Sprinkle with chopped bacon and fines herbes. 

French dressing. 



id 



AlpYQnrlpr Lettuce, grapefruit, orange, 
/\iCAdiiuci crean;l cheese> wa i nutSj FrencK 

dressing. — Remove center of 
a heart of lettuce and fill with grapefruit and 
orange cut in dice. Top with ball of cream cheese 
and chopped walnuts. French dressing. 



Aurora Barbe du Capucine, beet, orange 
fetticus, French dressing. — Use 
equal parts of barbe du Capucine 

and orange fetticus. Add a few slices of beet. 

French dressing. 



101 



ArCadlPfl Romaine, grapefruit, orange, 
maraschino cherries, French 
dressing. — Place sliced grape- 
fruit and orange in alternate layers on half a 
heart of romaine and garnish with maraschino 
cherries. French dressing. 



Alexandria 



Romaine, grapefruit, celery, 
walnuts, red pepper, mayon- 
naise. — On half a heart of 
romaine place slices of grapefruit and top with 
celery cut en Julienne. Garnish with chopped 
walnuts and red pepper. Mayonnaise dressing. 



S3 



Amilique 



Lettuce, crab meat, asparagus 

tips, egg, pimento, mayonnaise. 

— Place lettuce cut en Julienne 

on lettuce leaves, add layer of crab meat, a few 

asparagus tips, and several slices of hard boiled 

. egg. Cover all with mayonnaise and sprinkle 

with chopped pimento. 



10 




AMERICAN 



American 



Escarole, chicory, potatoes, 
tomatoes, celery, French dress- 
ing. Cut tomatoes and potatoes 
in slices, celery en Julienne, and mix with escarole 
and chicory in salad bowl. French dressing. 



Aida 



Romaine, grapefruit, orange, walnuts, 
green pepper, French dressing. — Take 
half a heart of romaine. Lay on alter- 
nate slices of grapefruit and oranges. Sprinkle 
chopped walnuts and chopped green peppers on top. 
French dressing. 



H 



Alice 



Lettuce, pineapple, grapefruit, wal- 
nuts, French dressing. — Slice grape- 
fruit and pineapple and place on half 
a heart of lettuce in alternate layers. Garnish 
with chopped walnuts. French dressing. 



11 



Almn Romaine, grapefruit, orange, alligator 
pear, pimento, French dressing. — 
Place slices of grapefruit, alligator 

pear and orange alternately on half a heart of 

romaine. Garnish with pimento cut en Julienne. 

French dressing. 



m 



Artichoke Bottom a l'ltalienne 

Artichoke bottom, lettuce, pimolives, anchovies, 
mayonnaise. — Place boiled or canned artichoke 
bottom on leaf of lettuce and garnish with an- 
chovies and pimolives. Mayonnaise dressing. 







Apple Surprise 



Apple, celery, Angeli- 
qua, egg, mayonnaise. 
— Fill hollowed raw 
apple with apple and celery cut in dice and mixed 
with mayonnaise. Cover with mayonnaise and 
garnish with angeliqua and chopped egg. 



E3 



Apple Surprise a la Ritz ^ tu £ Vs£ 

radish, red 
and green peppers, whipped cream. — Bake apple, 
being careful not to bake it too well. Hollow and 
place on leaves of lettuce. Fill with apple and red 
and green peppers, cut in small dice and mixed 
with whipped cream and horseradish. Garnish 
with red pepper cut en Julienne. 



12 




ALLIGATOR PEAR (Half) 



Alligator Pear (Half) ^Sg^S 

ing. — Cut alli- 
gator pear in half lengthwise, remove pit, clean 
with spoon, and serve half of pear on plate with 
chopped ice. French dressing. 



SI 



Allirrator Ppor Lettuce, alligator pear, 

^vmgaior rear French d ressing.- 

Scoop out the pulp 
(meat) of half an alligator pear and place upon 
lettuce leaves. French dressing. 



Artichoke Whole 



Artichoke, mayon- 
naise. — Boil arti- 
choke and serve 

whole when cold with side dish of mayonnaise or 

vinaigrette dressing. 



13 



Bt-nnc\x7i*-t Celery, truffle, Brunswick 
rUIlbWICK dressing.— Cut celery and 
truffle en Julienne and mix 
with Brunswick dressing. 



Rl7f)n Lettuce, orange, cherry tomatoes, 
JJ U French dressing. — Pick out leaves in 

center of a whole heart of lettuce and 
Pill same with orange cut in quarters. Garnish 
with cherry tomatoes. Add French dressing. 



RrishpHP Lettuce, celery, apple, muscat 
grapes, mayonnaise. — Cut apple 
and celery en Julienne. Garnish 
with muscat grapes, skinned and with seeds re- 
moved. Serve on leaves of lettuce. Mayonnaise 
dressing. 



SS 



Belle VllC Apple, celery, hot house 
grapes, lettuce, mayonnaise. — 
Cut celery and apple en Juli- 
enne and mix with mayonnaise. Serve on lettuce 
leaf, garnished with hot house grapes, skinned and 
with seeds removed. 



14 




ANDALOUSE 



AnrlalmiQP Lettuce, rice, tomato, red pep- 
r\llUdlUU5C ?erj mushrooms> French dress- 
ing. — Place two slices of to- 
mato on leaves of lettuce and top with timbale of 
cold boiled rice. Garnish with red pepper and 
mushrooms cut en Julienne. French dressing. 



53 



Botanique 



Chicory, plum tomato, red and 
black cherries, French dress- 
ing. — Place heart of chicory, 
cut in small pieces, on chicory with a few whole 
plum tomatoes. Garnish with red and black cher- 
ries. French dressing. 



O 



BomhaV Lettuce, mango, rice, red and 
^ green peppers, Indian dressing. — 
Slice mango and mix with cold 
boiled rice. Serve on leaves of lettuce and garn- 
ish with chopped red and green peppers. Indian 
dressing. 



15 



Rra7l1ien Lettuce, alligator pear, pineap- 
±j Z,±l±Cll pie, banana, French dressing. — 
Take half an alligator pear, 
scoop out pulp and line shell with lettuce leaves. 
Fill with alligator pear, pineapple and banana, cut 
in dice, and mixed with French dressing. 



Rprmilda Lettuce, potato, tomato, Ber- 
• - L>tlllluUxl muda onion, egg, French dress- 
ing. — Slice potato, tomato, Ber- 
muda onion, and hard boiled egg and mix with 
French dressing in salad bowl. Serve on leaves 
of lettuce. 



m 



RplvPflprP Chicory, escarole, apple, beet, 
chili sauce, mayonnaise. — Cut 
chicory and escarole in half 

lengths and apple and beet in slices. Mix a little 

chili sauce with mayonnaise and pour over all in 

salad bowl. 



Q 



"Dpllp T71piir Heart of lettuce, grapefruit, 

U^ll^ L 1CU1 apple> truffl ^ parsley> Frenc h 

dressing. — Place slices of 
grapefruit and apple alternately on half a heart 
of lettuce and garnish with minced truffle and 
chopped parsley. Add French dressing. 



16 




ALBION 



A 1 hi OH Romaine, celery, red and green 
peppers, mayonnaise. — Cut celery en 
Julienne and place on leaves of 

romaine. Garnish with red peppers en Julienne. 

Mayonnaise dressing. 



m 



Roll VI 3 Escarole, celery, pineapple, lettuce, 
watercress, fines herbes, French 
dressing. — This salad is best pre- 
pared in a salad bowl. Cut escarole, celery and 
pineapple en Julienne and after mixing place upon 
several firm leaves of lettuce. Add chopped 
watercress, fines herbes and French dressing. 



CcLSinO Chicory, alligator pear, grapefruit, 
orange, red and green peppers, 
French dressing. — Place slices of 
grapefruit, alligator pear, and orange alternately 
on hearts of chicory. Garnish with red and green 
peppers cut en Julienne, and placed crosswise. 



M 



C^nryAaAri Hearts of palm, grapefruit, 
^UUUdUU orange, French dressing.— 
Place slices of grapefruit and 
orange on hearts of palm cut in half. French 
dressing. 



Q 



Cllhan Alligator pear, grapefruit, celery, 
y^i uuctii French dressing. — C u t alligator 
pear in half lengthwise and scoop 
out the pulp of one half. Fill shell with alligator 
pear and grapefruit cut in dice. Top with shred- 
ded celery. French dressing. 



E3 



C^OmfPSSC Romaine, chicory, artichoke bot- 
torn, cucumber, tomato, French 
dressing. — Cut romaine and chic- 
ory into one-inch strips, slice artichoke bottom 
and cucumbers, quarter tomatoes, and mix in 
salad bowl with French dressing. 



S3 



'G cLS3.no V£L Lettuce, knob celery, egg, tarra- 
gon, green olives, mayonnaise. — 
Cut knob celery in slices, and 
place on leaves of lettuce. Add hard boiled ^gg 
cut en Julienne. Sprinkle with chopped tarragon 
leaves. Garnish with green olives after seeds are 
removed. Mayonnaise. 



18 




ADELAIDE 



Adplnidp Lettuce, watercress, asparagus 
tips, mushrooms, French dress- 
ing. — Place bouquets of water- 
cress on leaves of lettuce, add a few asparagus 
tips, and top with boiled or grilled mushrooms 
cut en Julienne. French dressing. 



Celery a L'Anglais 

Julienne and beets in slices, 
with French dressing. 



Celery, beets, 

French dressing. 

— Cut celery en 

Mix in salad bowl 



E3 



Celery en Baton 



Celery, cream and 

Roquefort cheese, 

chives, paprika. — 

Mix cream and Roquefort cheese, add pinch of 

chopped chives, and use as filling for branch of 

celery. Sprinkle with paprika. 



19 



C^anriPP Lettuce, tomato, pineapple, French 
VjdpilLC dressing.— On heart of lettuce place 
slice of pineapple and slice of to- 
mato, one above the other. French dressing. 



f^h of plains Romaine, watercress, aspara- 
^IlcUCldlllC g US tJpSj beet> French dress _ 

ing. — On leaves of romaine 
place small bouquets'of watercress, asparagus tips, 
and sliced beet. French dressing. 



r^harlnti-p Endive, orange, grapefruit, 
V^lldllULLC re ^ pepper) French dressing- 
Slice parts of orange and 
grapefruit and serve on heart of endive. Garnish 
with red pepper cut en Julienne. French dressing. 



:: 



C^UDld Lettuce, grapefruit, alligator pear, red 
^ and green peppers, watercress, Chili 

sauce, French dressing. — Arrange 
slices of grapefruit and alligator pear alternately 
on hearts of lettuce. Garnish with red and green 
peppers, cut en Julienne, and topped with sprink- 
ling of chopped watercress. Mix small amount of 
Chili sauce with French dressing. 



20 




ALGERIENNE 



A Irrpripnnp Romaine, tomato, celery, 
i-YlgCllCllllC xicoise dressing.— Cut to- 
mato in quarters and celery 
en Julienne and place on half a heart of romaine. 
Kicoise dressing. 



Cucumber Japanese Lett ^ ce > cu ; 

J r cumber, sweet 

pepper, sour 
cream dressing. — Cut cucumber lengthwise in rib- 
bons. Mix with sweet pepper cut en Julienne. 
Serve on leaves of lettuce with sour cream dress- 
ing. 



£3 



Cucumber Allemande ^ ™\ f' 

French 
dressing. — Cut cucumber in thin slices, sprinkle 
well with salt, place in soup plate and set on ice 
for about twenty minutes. When ready to be 
served place in dry cloth and squeeze out water. 
Serve on leaves of lettuce with French dressing, 
using extra quantity of vinegar. 



21 



Clllh Celery, apple, red and green -peppers, 
V^IUU mayonnaise. — Cut celery and apple en 
Julienne and mix with mayonnaise, 
then garnish with red and green peppers cut en 
Julienne. 



IS 



CoboilfV Lettuce, celery, apple, pineapple, 
y red peppers, mayonnaise. — Mix- 
equal portions of celery, apple, 
and pineapple, cut en Julienne, with mayonnaise. 
Garnish with red peppers, cut en Julienne, and 
serve on lettuce leaves. 



S3 



rarrinfinp Lettuce, carciofine, pearl on- 
VjdlUUllllC JonSj French dressing.— Place 

three or four carciofine on 
leaves of lettuce. Add a few pearl onions and 
French dressing. 



Clover Clllb Lett ^ ce ' pineapple, apple, 
paprika, mayonnaise. — Cut 
pineapple and apple en 
Julienne. Mix with mayonnaise and serve on let- 
tuce leaves with sprinkling of paprika. 



22 




ALLEMANDE 



A 1 1 pm anrlp Lettuce, cauliflower, Brus- 
/-UlCllldllUC sds sprouts> knob celery? p0 . 

tato, French dressing. — Boil 
cauliflower, potato and Brussels sprouts. Cut 
knob celery and potato in small slices. Break up 
cauliflower into small bouquets. Add Brussels 
sprouts and mix well with French dressing in 
salad bowl. Serve on leaves of lettuce. 



Creole 



Lettuce, tomatoes, rice, red and 
green peppers, Indian dressing. — 
Take a few leaves of lettuce and 
place a timbale of cold boiled rice in center with 
a border of quartered tomatoes. Garnish with 
red and green peppers cut en Julienne. Indian 
dressing. 



O 



Priiffnnarlp Romaine, lettuce, tomatoes, 
OlllllUlldUC watercress, chiffonade dress- 
ing. — This salad is best pre- 
pared in a salad bowl. Select a few Arm leaves 
of romaine and lettuce. Cut tomatoes in quarters 
and add small bouquets of watercress. Chiffon- 
ade dressing. 



23 



Cordon Rouge 



Lettuce, knob celery, 
beet, paprika, French 
dressing. — Cut knob 
celery and beet in slices. Mix with French dress- 
ing and serve on leaves of lettuce. Add a touch 
of paprika. 



12 



David Lettuce, cucumber, red and green 
l^clvlU. peppers, mayonnaise. — Slice cucum- 
ber and serve on leaves of lettuce, 
garnished with red and green peppers cut en Juli- 
enne. Mayonnaise. 



DnrriPQQP Lettuce, tomato, asparagus tips, 
iyutllCWC truffle> French dressing.— Skin 

and hollow raw tomato and fill 
with asparagus tips. Serve on leaves of lettuce 
and garnish with chopped truffle. French dressing. 



Id 



Delmnni m Lettuce, alligator pear, grape- 

Lycimuiiicu fruit . orange> red peppel% 

truffle, French dressing. — Cut 
slice of alligator pear into shape of horseshoe 
and place upon half hearts of lettuce. Slice grape- 
fruit and orange and lay slices alternately in cen- 
ter of horseshoe. Garnish with red pepper cut 
en Julienne and placed crosswise on orange and 
grapefruit. Dot alligator pear with truffles cut 
in dice. French dressing. 



24 




BON TON 



T) nn HTpitl Heart of lettuce, tomato, aspara- 
UUll lUil gus tips> French dressing.— 

Slice tomato and place on half 
a heart of lettuce. Add asparagus tips. French 
dressing. 



Daisy 



7 Endive, orange, beet, pickled walnuts, 

French dressing. — On an endive, cut 

in half lengths, place slices of orange 

and beet, cut en Julienne, and chopped pickled 

walnuts. French dressing. 



Dl^n^ Lettuce, pear, pineapple, orange, 
strawberries, Coronation pear dress- 
ing. — Peel and hollow pear and fill 
with pineapple, strawberries and orange cut in 
small dice. Serve on leaves of lettuce. Corona- 
tion pear dressing. 



25 



OvPT Lettuce, chicory, tomato, watercress, 
J_yyCl pjerette dressing. — Cut tomato in 
quarters, and serve with bouquets of 
watercress on leaves of lettuce and chicory. Pie- 
rette dressing. 



H 



DpKcP Romaine, alligator pear, celery, 
French dressing. — Place slices of al- 
ligator pear on hearts of romaine 

and top with celery cut en Julienne. French 

dressing. 



m 



Eleanor Lettuce, cantaloupe, orange, alli- 
gator pear, French dressing. — Cut 
cantaloupe, orange and alligator 
pear in dice and use as filling for hollowed heart 
of lettuce. Garnish with cantaloupe and alligator 
pear cut in small balls. French dressing. 



E S D 2i PT1 1 e Lettuce, tomato, Spanish 
^ ^ onions, celery, red and green 

peppers, pimolives, French 
dressing. — Cut tomato in quarters and celery in 
dice ; slice red and green peppers and onions and 
mix all with pimolives and French dressing in 
salad bowl. 



26 




BIARRITZ 



'Riarrity Lettuce, celery, red pepper, French 

dressing. — Cut celery en Julienne 

and place upon lettuce leaves. 

Garnish with red pepper cut en Julienne and 

placed crosswise over celery. French dressing. 



"pyo Romaine, artichoke bottom, asparagus 
tips, truffle, French dressing. — On half a 
heart of romaine place slices of arti- 
choke bottom, a few asparagus tips, and chopped 
truffle. French dressing. 







Egg a la Printaniere ^oT'arX 

vies, green 
asparagus tips, radishes, tomato, tarragon, chervil, 
truffle, mayonnaise. — This salad is best prepared in 
a salad bowl. Boil and shred egg, slice radishes 
and tomato, chop tarragon, chervil, and truffle and 
mix with filet of anchovies, green asparagus tips, 
and mayonnaise. Serve on leaves of lettuce. 



27 



"Pvplvn Lettuce, artichoke bottom, aspara- 
y gus tips, ham, mushrooms, Remou- 

lade dressing. — Place whole arti- 
choke bottom on leaves of lettuce. Add a few 
asparagus tips and garnish with ham and mush- 
rooms cut en Julienne. 



E3 



Pmpr^lrln Lettuce, cucumber, asparagus 
i_ji±it;icii<au tips, paprika, French dressing. 
— Remove center of a heart of 
lettuce and fill with sliced cucumber and asparagus 
tips. Add French dressing with paprika. 



[3 



Egyptienne 



Lettuce, rice, corn, egg y red 
pepper, filet of anchovies, 
Indian dressing. — Boil corn, 

rice, and tgg. Remove corn from ear and mix 

in equal parts with rice. Add chopped red pepper. 

Garnish with filet of anchovies and serve on 

leaves of lettuce. Indian dressing. 



EH 



"Rrnil PVrill Chicory, escarole, celery, beet, 
x iuu x iuu egg> French dressing.— Spread 

white of hard boiled' egg, cel- 
ery and beet, cut en Julienne, over escarole and 
chicory. French dressing. 



28 




BLACKSTOXE 



Blackstone 



Lettuce, pineapple, cream 
cheese, grapes, Coronation 
pear dressing. — Place two 
slices of canned pineapple on a firm leaf of lettuce 
and top with three balls of cream cheese. Garn- 
ish with skinned grapes with seeds removed. 
Coronation pear dressing. 



n 



FnVOTIfP Lettuce, alligator pear, celery, pi- 
mento, ripe olives, French dress- 
ing. — Slice alligator pear and 

place on leaves of lettuce. Add celery cut en 

Julienne and a few ripe olives. Garnish with 

chopped pimento. French dressing. 



Fa.nta.SlC Orange, endive, pear, apple, celery, 
pineapple, maraschino cherries, 
mayonnaise a la Chantilly. — Hol- 
low orange and fill with endive, pear, apple, 
orange, celery and pineapple cut in dice and mixed 
with mayonnaise a la Chantilly. Top with maras- 
chino cherries. 



29 



XT] pi i reffp Romaine, orange, French dress- 
ing— Cut orange in slices and 
serve on firm heart of romaine 

with French dressing. 



Freeport 



Lettuce, tomato, cucumber, 
shrimps, mayonnaise. — Cut to- 
mato, cucumber and shrimps in 
dice and serve on leaves of lettuce with mayon- 
naise. 



Plpnr Hp Tiq Lettuce, celery, cucumber, 
X 1CU1 UC J-^lS cherr y tomatoeS) French 

dressing. — Cut cucumber 
in slices and celery in dice and mix with cherry 
tomatoes in salad bowl with French dressing. 
Serve on leaves of lettuce. 



Pin r\f> Qip^1p> Lettuce, green asparagus 
1 111 UC OICCIC tipS) cdeix ar tichoke 

bottom, egg, truffle, beet, 
Nicoise dressing. — Slice hard boiled egg and truf- 
fle, cut celery and artichoke bottom in dice, and 
mix with chopped beet, green asparagus tips, and 
Nicoise dressing in salad bowl. Serve on leaves 
of lettuce. 



30 




BARRETT 



RarrPtt Tomato, celery, pineapple, water- 
cress, chopped nuts, mayonnaise. — 
Cut pineapple and celery in dice. 
Mix with mayonnaise and place in hollowed to- 
mato. Garnish with chopped nuts and bouquet 
of watercress. 



"plofPnCP Lettuce, cucumber, red pepper, 
French dressing. — Slice cucumber, 
cut red pepper en Julienne, mix 
with French dressing and serve on leaves of let- 
tuce. 



"PflVolp Lettuce, celery, tomato, horse radish, 
red pepper, French dressing. — Slice 
tomato, grate horse radish, cut cel- 
ery en Julienne, and mix in salad bowl with 
French dressing. Garnish with chopped red pep- 
per. 



31 



Ferlnra Lettuce, orange, apple, mayonnaise. 
1 CUUld — Q nt orange a nd apple in slices and 
place on half a heart of lettuce in 
alternate layers. Mayonnaise. 



£3 



T^lnra Romaine, celery, plums, mayonnaise. — 
Skin plums, remove stones, and cut in 
quarters. Mix with celery cut en Juli- 
enne and serve on leaves of romaine with mayon- 
naise dressing. 



O 



T^lnrpntinp Lettuce, spinach, celery, Chif- 
J. 1U1C11L111C fonade dressing.— Boil spinach 
and cut it and celery en Juli- 
enne. Place on leaves of lettuce. Chiffonade 
dressing. 



53 



FVrinCISCrin Lettuce, dried figs, cream 
cheese, sweet cream, whipped 
cream, mayonnaise. — Fill 
dried figs with cream cheese softened with sweet 
cream and serve on leaves of lettuce with mayon- 
naise and whipped cream, mixed. 



32 




BOHEME 



Rohpmf Lettuce, string beans, cauliflower, 
celery, green pepper, French dress- 
ing. — Cut celery in dice and green 
pepper en Julienne and mix with string beans, 
bouquets of cauliflower, and French dressing in 
salad bowl. Serve on leaves of lettuce. 



B 



"F^TICV Romaine, peaches, sour cream dress- 
y ing. — Slice fresh peaches and serve 
on half a heart of romaine with sour 
cream dressing. 



£3 



Ct3.u1o1S Lettuce, watercress, asparagus tips, 
mushrooms, chili sauce, mayon- 
naise. — Place watercress in small 

bouquets on leaves of lettuce and add asparagus 

tips and mushrooms en Julienne. Mayonnaise 

mixed with chili sauce. 



33 



CtIDSV Endive, celery, beet, French dress- 
ir J ing. — Cut celery and beet en Julienne 

and serve on whole leaves of endive 
with French dressing. 



C^Lf>r\rcr\ar\ Lettuce, celery, cherry tomatoes, 
VJTCUlgiail walnutSj French dressing.— Cut 
celery in dice, mix with cherry 
tomatoes, and serve on hearts of lettuce. Garnish 
with chopped walnuts. French dressing. 



m 



CreralciinP Lettuce, grapefruit, orange, 
maraschino cherries, whipped 
cream. — Remove the pulp from 
half a grapefruit and fill with orange and grape- 
fruit cut in small cubes. Garnish with mara- 
schino cherries. Cover with whipped cream. 



13 



Oadskv Romaine, alligator pear, apple, 
y grapes, pimento, French dressing. — 
Slice alligator pear and apple and 
place on half a heart of romaine. Garnish with 
chopped pimento and skinned grapes with seeds 
removed. French dressing. 



34 




BEACH CLUB 



Beach Club 



Grapefruit, celery, mara- 
schino cherries, French 
dressing . — Remove meat 
from half a grapefruit and fill shell with grape- 
fruit, and celery cut in dice. Garnish with mara- 
schino cherries. French dressing. 



CtOhIH Lettuce, celery, apple, red pepper, 
grapes, mayonnaise. — Cut celery and 
apples en Julienne and serve on 
leaves of lettuce. Garnish with red pepper cut 
en Julienne and skinned grapes with seeds re- 
moved. Mayonnaise dressing. 



m 



Gwendoline Lettuce > chicory, celery, ap- 

owciiuuinic ple> red and green peppers> 

tarragon vinegar, mayon- 
naise. — Cut celery and apple en Julienne and 
chicory in half lengths. Mix in salad bowl with 
chopped red and green peppers, mayonnaise, and 
a dash of tarragon vinegar. Serve on leaves of 
lettuce. 



35 



Cxarfia Banana, celery, apple, pimento may- 
onnaise. — On plate of celery, cut in 
half lengths, place apple and banana, 

cut en Julienne. Garnish with chopped pimento. 

Mayonnaise dressing. 



T-Tplp-po Lettuce, tomato, celery, French 
dressing. — Cut tomato and celery 
en Julienne and use as filling for 

hollowed heart of lettuce. French dressing. 



T~Torf01SP Lettuce, black radishes, red 
spring radishes, cucumber, pi- 
mento, chives, tarragon, mustard, 
French dressing. — Peel cucumber and cut cucum- 
ber and red and black radishes in small slices. 
Cut pimento en Julienne. Chop chives and tarra- 
gon. Mix in salad bowl with French dressing and 
a little mustard, and serve on leaves of lettuce. 



HonPTOlSe Romaine, endive, red and 
» green peppers, paprika, 

French dressing. — Cut red and 
green peppers en Julienne and serve upon leaves 
of romaine and endive with French dressing, add- 
ing a touch of paprika. 



36 




CUMBERLAND 



f^nmk^rlanrl Lettuce, pears, Cumberland 
^UmDerlana dressing.-Slice pears and 
serve on half a heart of 
lettuce with Cumberland dressing. 



H^rdinO* Romaine, pineapple, celery, ap- 
» pie, maraschino cherries, mayon- 
naise. — Cut celery, pineapple, and 
apple en Juilenne and mix with mayonnaise. 
Place on firm leaves of romaine. Garnish with 
maraschino cherries and sprinkle with paprika. 



"HinHii^tfln Lettuce, celery, green pepper, 
milUUMd.il grapes> Indian dr essing.— Cut 

celery and green pepper en 
Julienne and serve upon leaves of lettuce. Garnish 
with skinned Concord grapes with seeds removed. 
Indian dressing. 



37 



Hird 



dressing. 



Endive, orange, Pierette dressing. — 
Cut orange in small slices and serve 
on half hearts of endive with Pierette 



□ 



Hawaiian 



Lettuce, heart of palm, pine- 
apple, mayonnaise. — Cut heart 
of palm and Hawaiian pine- 
apple in dice and serve on leaves of lettuce. 
Mayonnaise dressing. 



13 



Houonoicp Alligator pear, lime, powder- 

ndvaiiaifcc ed sugar> _ Cut meat from a j_ 

ligator pear and mash, adding 
one tablespoon of powdered sugar and juice of 
lime. Serve in fruit dish. 



□ 



Trm2 Lettuce, cucumber, string beans, as- 

paragus tips, cauliflower, radishes. 
French dressing. — Slice cucumber and 

radishes and mix with string beans, asparagus 

tips, cauliflower and French dressing in salad 

bowl. Serve on leaves of lettuce. 



38 











* 




COUPE OF STRAWBERRIES 

Coupe of Strawberries ^S^ow- 

d e r e d 
sugar, maraschino or wild cherry syrup. — Mix 
strawberries with maraschino, or wild cherry syrup 
and powdered sugar and serve in coupe glass. 

11 

Japanese Persimmon f£f^ rs Yml 

mon, grape- 
fruit, red pepper, Chutney sauce, sour cream 
dressing. — Hollow large raw persimmon and fill 
with endive and grapefruit cut in dice. Garnish 
with red pepper cut en Julienne and crossed. 
Serve on leaves of lettuce with sour cream dress- 
ing and a touch of Chutney sauce. 




39 





Tsahplla Romaine, orange, black cherries, 
French dressing. — Slice orange 
and serve on half heart of ro- 
maine with French dressing. Garnish with whole 
black cherries with seeds removed. 



£3 



Tmneri^l Romaine, asparagus tips, ancho- 
xiiipciiai vieSj truffleSj F ren ch dressing.— 

Serve asparagus tips on a few 
leaves of romaine with filet of anchovies. Garnish 
with truffle en Julienne. French dressing. 



E3 



Japanese 5 oma [ ne \ or ? nge ' c r f. d pepper ' 

J ^ French dressing. — Slice orange 

and serve on half a heart of ro- 
maine. Garnish with red pepper cut en Julienne. 
French dressing. 



Jockey Club ^^ticK iSS 

mayonnaise. — Cut knob 
celery, artichoke bottom and truffle en Julienne 
and mix with mayonnaise. Serve on leaves of 
romaine. 



40 




CAROLINA 



Carolina. Endive, grapefruit, banana, red 

pepper, French dressing. — Over 

whole branches of endive place 

slices of grapefruit. Garnish with sliced banana 

and chopped red pepper. French dressing. 



K*entlirkv Lettuce, green pepper, grape- 
±^^iilliv.jvv fruit ^ ap pi e> wa lnuts, mayon- 
naise. — Hollow half of a green 
pepper and fill with grapefruit and apple cut in 
dice and mixed with mayonnaise. Garnish with 
chopped walnuts. 







T nuicianci Lettuce, tomato, potato, okras, 
J_,UUlMdlld green pe ppe r) eggy French 

dressing. — Boil potato, egg and 
okras. Cut potato in small slices, and tomato in 
quarters and chop egg and green pepper. Mix 
well in salad bowl with French dressing and 
serve on leaves of lettuce. 



41 



T lllv Lettuce, cream cheese, Bar le due jelly, 
J^lliy F renc h dressing. — Roll cream cheese 
into small 'balls and serve on hearts of 
lettuce with red Bar le due. French dressing. 



HI 



T anQrlale Lettuce, celery, cherry toma- 
i^ctliouait tQeSj paprika, French dressing. 
— Remove center from firm 
head of lettuce and fill with celery cut en Julienne. 
Garnish with cherry tomatoes. French dressing 
with paprika. 



T riVR-nvn Romaine, lettuce, watercress, 
l^U 1C11AU pear> p iere tte 9 dressing.— Slice 
pear and mix with leaves of ro- 
maine, lettuce and watercress in salad bowl with 
Pierette dressing. 







T orenyn Sherrv Lettuce, escarole, 

Lorenzo ontrry watercress r omaine, 

knob celery, pear, 
egg, Chili sauce, Pierette dressing. — Cut knob 
celery in slices and chop hard boiled egg. Mix 
in salad bowl with leaves of lettuce, escarole, 
watercress, and romaine and Pierette dressing. In 
serving, pyramid leaves of lettuce, escarole, water- 
cress, and romaine, and top with celery, pear and 
egg- 



42 




CORONATION PEAR 



Coronation Pear ^ £-.-- 

due, Coronation 
pear dressing. — Peel raw pear and hollow bottom 
portion so that it will retain its shape. Stuff with 
cream cheese. Top pear with red bar-le-duc. 
Serve on lettuce leaves. Coronation pear dressing. 



F nrr^nnp Endive, spring onions, beet, egg f 
i-vUiiaiiic Nicoise dressing.— Boil and slice 
beet and serve on leaves of en- 
dive with spring onions. Garnish with hard-boiled 
egg, chopped fine. Nicoise dressing. 



T Qiiicp Lettuce, celery, apple, orange, mus- 
cat grapes, maraschino cherry, 
French dressing. — Remove center 
from heart of lettuce and fill with apple and celery 
cut in dice. Top with a few small slices of or* 
ange and garnish with skinned muscat grapes with 
seeds removed. Place one maraschino cherry in 
center. French dressing. 



43 



-, 



r Ollloil Asparagus tips, artichoke bottom, 
tomato, mayonnaise. — Place slice of 
tomato on artichoke bottom and 

add a few asparagus tips. Mayonnaise dressing. 



Q 



T orettP Celery, fetticus, beet, French dress- 
L/U1CUC ing.— Boil and slice beet and serve 
on leaves of fetticus. Garnish 
with celery cut en Julienne. French dressing. 



E2 



IvlCP'COISC Endive, cucumber, red pepper, 

» French dressing. — Cut endive 

into half lengths, cucumbers in 

slices, and garnish with chopped red pepper. 

French dressing. 



ea 



Marron a L'Espagnole ^"ijj 

pear, apple 
maraschino cherries, whipped cream. — On large 
preserved Spanish chestnut, place slices of pear 
and apple, and garnish with maraschino cherries. 
Add whipped cream. 



44 




DIXIE 



OlYIP Lettuce, corn, tomato, red pepper, 
mayonnaise. — Boil corn and cut from 
cob. Cut tomato in quarters. Place 
corn on leaves of lettuce in center, with border 
of tomato. Garnish with red pepper cut en Juli- 
enne. Mayonnaise dressing. 



IVlcliricinnC Lettuce, celery, smoked beef 
tongue, red pepper, Remou- 
lade dressing. — Cut celery, 

smoked beef tongue and red pepper en Julienne 

and serve on leaves of lettuce with Remoulade 

dressing. 



IVIcllon Lettuce, pineapple, grapefruit, or- 
ange, celery, walnuts, paprika, sour 
cream dressing. — Place slice of 
canned pineapple on leaves of lettuce and top with 
slices of grapefruit and orange in alternate layers. 
Sprinkle with celery cut en Julienne and chopped 
walnuts. Add sour cream dressing with touch of 
paprika. 



45 



TYTlkaHo Romaine, Japanese persimmon, 
celery, pimento, mayonnaise. — 
Cut Japanese persimmon in quar- 
ters and serve on leaves of romaine with celery 
cut en Julienne. Garnish with chopped pimento. 
Mayonnaise dressing. 



Monte Carlo 



Lettuce, lobster, potato, 
truffle, egg, mayonnaise. — 
Cut hard boiled egg, truf- 
fle, potato, and lobster in dice and mix well with 
mayonnaise. Serve on leaves of lettuce. 



m 



A/TnriP Stliqrt Lettuce, celery, truffle, egg, 
lVldllC OLUdlL Fr ench dressing.— Cut cel- 
ery and truffle en Julienne 
and hard boiled egg in quarters. Mix with French 
dressing and serve on leaves of lettuce. 



ES 



Merry Widow 



Romaine, alligator pear, 
pear, red and green 
peppers, French dress- 
ing. — On half a heart of romaine place slices of 
alligator pear and pear in alternate layers. Gar- 
nish with red and green peppers cut en Julienne. 
French dressing. 



46 




DELLA 



Oella Endive, pear, Pierette dressing — 
j_y - Place slices of pear on heart of en- 

dive, split lengthwise, and serve with 
Pierette dressing. 



m 



Mirabeau 



Lettuce, potato, shrimps, oy- 
sters, truffle, mayonnaise. — 
Boil potato, shrimps and oys- 
ters. Slice potato and mix with shrimps, oysters 
and mayonnaise in salad bowl. Garnish with 
chopped truffle and serve on leaves of lettuce. 



A/Tlcrnnnel-te Lettuce, knob celery, arti- 
iv±igi±ui±^LLv~ choke bottom, peas, potato, 
asparagus tips, mayonnaise 
and French dressing, mixed. — Mince potato and 
knob celery and mix with new peas and asparagus 
tips in salad bowl. Place on artichoke bottom and 
serve on leaves of lettuce, with mayonnaise and 
French dressing, mixed. 



47 



TVfanon Watercress, potato, beet,, chives, 
nfayonnaise. — Slice potato and beet, 
mix with chives and watercress in 

salad bowl with mayonnaise. 



ICI 



A/fo-t-jp Lettuce, asparagus, celery, pickled 
walnuts, French dressing. — Cut as- 
paragus and celery en Julienne and 
mix with sliced pickled walnuts and French dress- 
ing. Serve on leaves of lettuce. 



TVTl]r2t lettuce, carrots, beets, artichoke bot- 
tom, potato, lobster, tomato, mayon- 
naise. — Cut carrots, beets, artichoke 

bottom, potato, lobster, and tomato in dice. Mix 

with mayonnaise in salad bowl and serve on 

leaves of lettuce. 



id 



Mcxinn Romaine, lettuce, asparagus tips, 
beet, onion, green peppers, 
French dressing. — Cut romaine 

and lettuce into one-inch strips, slice beet and 

onion and mix with asparagus tips in salad bowl 

with French dressing. 



48 




DOLLY 



Oollv R° mame > endive, beet, pear, paprika, 

J mayonnaise. — On a few fine leaves of 

romaine, place branches of endive and 

top with alternate slices of pear and beet. Add a 

tguch of paprika and mayonnaise. 



b 



A/Tp-ppp^Ipo Lettuce, celery, beet, truffle, 
ivil^lulo mayonnaise.— Cut lettuce, cel- 
ery, beet, and truffle en Juli- 
enne and mix in salad bowl with mayonnaise. 
Serve on leaf of lettuce. 



EH 



TVTci^prlrnnp Lettuce, white beans, knob 
ividtCUUlllC celery, potato, string beans, 
beet, parsley, French dress- 
ing. — Cut knob celery, beet, and potato in slices 
and mix in salad bowl with white and string beans, 
chopped parsley and French dressing. Serve on 
leaves of lettuce. 



49 



IVfarnnic^ Lettuce, tomato, pearl 
IVldiqiUSC cd mayonnaise.— Hoik 



onions, 
celery, mayonnaise. — Hollow raw 
tomato and fill with celery cut in 

dice and pearl onions. Serve on leaves of lettuce 

with Mayonnaise dressing. 



12 



IVfinPTVa Banana, truffle, artichoke bottom, 

v a mayonnaise. — Slice banana and 

trufflle and place on artichoke 

bottom. Serve on lettuce leaf. Mayonnaise 

dressing. 



E3 



lYToderne Lettuce, artichoke bottom, grape- 
fruit, red pepper, mayonnaise. — 
Cut grapefruit in small slices 
and place on artichoke bottom. Serve on leaves 
of lettuce. Garnish with red pepper cut en Juli- 
enne. Mayonnaise dressing. 



IVfvlcldv Lettuce, pineapple, grapefruit, ap- 
* y pie, maraschino cherries, mayon- 

naise a la Chantilly. — Serve slice of 
fresh pineapple on leaf of lettuce with border of 
sliced grapefruit and apple in squares. Garnish 
with maraschino cherries. Mayonnaise a la Chan- 
tilly. 



50 




ETNA 



"pf-T-io Alligator pear, celery, apple, red pep- 
per, mayonnaise. — Remove meat from 
half an alligator pear and fill with 

celery, alligator pear and apple cut in dice and 

mixed with mayonnaise. Garnish with chopped 

red pepper. 



Q 



IVTarshmll Pear ' a PP le > pineapple, grapes, 
ividioiidii paprika, mayonnaise a la Chan- 
tilly. — Cut pear, apple, and pine- 
apple en Julienne. Mix in salad bowl with mayon- 
naise a la Chantilly. Garnish with skinned grapes 
with seeds removed. Sprinkle with paprika. 



Mignon 



Artichoke bottom, lobster, queen 
olives, mayonnaise. — Boil arti- 
choke bottom and lobster. Cut 
lobster in dice and serve on whole artichoke bot- 
tom. Garnish with minced queen olives. Mayon- 
naise dressing. 



51 



ISTlCOISP Lettuce, tomato, potato, string beans, 
Queen olives, anchovies, Nicoise 
dressing. — Slice potato and Queen 
olives, cut tomato in quarters, mix with string 
beans and Nicoise dressing in salad bowl, and serve 
on leaves of lettuce. Garnish with filet of 
anchovies. 



O 



D nr f n t?ir»n Heart of palm, leaf of ro- 
lUUUlVltU mainej grapefruit> French 

dressing. — On half a heart 
of romaine, place alternately slices of heart of 
palm and grapefruit. Add French dressing. 



13 



Principe 



Lettuce, tomato, celery, apple, or- 
ange, green pepper, mayonnaise. — 
Cut celery, apple, and orange in 
dice, mix with mayonnaise, and use as filler for 
hollowed raw tomato. Serve on leaf of lettuce 
and garnish with chopped green pepper. 



Id 



Port All Prince Pineapple, grapefruit, 
run ^u riiiicc applej mayonnaise _ 

Hollow half of raw 
apple and fill with pineapple and grapefruit cut in 
dice. Serve on slice of pineapple with mayon- 
naise dressing. 



52 




EXCELSIOR 



FxCPlsiOT Apple, celery, pineapple, mayon- 
naise. — Scoop out raw apple 
and fill with celery and pine- 
apple cut in dice and mixed with mayonnaise, then 
cover all with mayonnaise. 



id 



Polo (^lllh Lettuce, asparagus tips, arti- 
u u V ^ 1UU choke bottom, mayonnaise — 
Cut artichoke bottom in quar- 
ters, mix with asparagus tips and mayonnaise, and 
serve on leaf of lettuce. 



Q 



PrinCPSSP Lettuce, artichoke bottom, new 
peas, carrots, asparagus tips, 
paprika, smoked beef tongue, 
mayonnaise. — Cut carrots and smoked beef tongue 
en Julienne, mix with asparagus tips, new peas, 
and mayonnaise, place on whole artichoke bottom, 
and serve on leaf of lettuce. Cover with mayon- 
naise, adding touch of paprika. 



53 




FRUIT COCKTAIL 



Frilit Cocktail Pineapple, apple, 
null ^UCKldll orange, grapefruit, ber- 
ries in season, mara- 
schino cherry, maraschino cherry syrup. — Cut 
fresh pineapple and apple in small dice, mix with 
berries in season, and serve in cocktail glass. Top 
with small slices of grapefruit and orange and 
maraschino cherry. Add maraschino cherry 
syrup. 



Tomato a la Russe ^"'avlTr.- 

Peel and hollow 
raw tomato, stuff with chopped hard boiled egg 
and caviar. Serve on leaf of lettuce. 



Tomato New Orleans lettuce, ^o- 

ster, celery, 
mayonnaise. — Peel and hollow raw tomato and 
stuff with lobster and celery cut in small dice and 
mixed with mayonnaise. Serve on leat of lettuce. 



54 




FLORIDA 



Florida. Lettuce, banana, grapefruit, celery, 
mayonnaise. — Cut grapefruit, celery 
and banana in small squares, mix with 
mayonnaise, and use as filler for banana skin. 
Place upon lettuce leaves and cover with mayon- 
naise. 



Spvillp Lettuce, tomato, green pepper, 
French dressing. — Slice tomato and 
serve on leaves of lettuce. Garnish 
with green pepper cut en Julienne. French dress- 
ing. 



id 



S^ratOCTa Romaine, grapefruit, banana, 
» maraschino cherries, green pep- 
per, French dressing. — S lice 
grapefruit and serve on half a heart of romaine. 
Decorate with slices of banana, topped with half 
of maraschino cherry. Cut green pepper in dice 
and sprinkle over all. French dressing. 



55 




EMMA 



Emma 



lettuce! 



Lettuce, cucumber, tomato, French 
dressing. — Cut cucumber and toma- 
to in slices and serve on leaves of 
French dressing. 



B 



PHnCP Lettuce, cucumber, truffle, Remoulade 
dressing. — Slice cucumber and truffle 
and mix in salad bowl with re- 
moulade dressing. Serve on leaf of lettuce. 



E3 



Robert Romaine, tomato, tgg, green pep- 
per, ripe olives, pimento, French 
dressing. — Place two slices of to- 
mato on half a heart of romaine, and on top place 
two rings of green pepper. Lay a slice of hard 
boiled egg in each of the rings and decorate with 
diamond shaped dice of pimento. Serve a few 
ripe olives on the side. French dressing. 



56 




FRUIT SALAD 



FYlllt Salad Apple, pineapple, berries, or- 
ange, grapefruit, maraschino 
cherries, French dressing. — 
Cut apple and pineapple in dice and mix with ber- 
ries in season. Serve in glass salad bowl. Top 
with slices of orange and grapefruit. Garnish with 
maraschino cherries. French dressing. 



gS 



Victoria. Romaine, celery, apple, carrots, 
mayonnaise. — Cut apple, celery 
and carrots en Julienne. Place 

upon leaves of romaine. Mayonnaise dressing. 



£9 



VlPrmniQP Endive, lettuce, chicory, egg, 

V icilliuiac French dressing.— Cut lettuce 

en Julienne and chicory in half 

lengths and place on endive, garnished with 

chopped hard boiled egg. French dressing. 



57 




FLAMANDE 



T^l^m^nHp Endive, beets, French dressing. — 
x ictiiictiiuc SHce b?ets and serve on heart 

of endive cut lengthwise into 
halves. French dressing. 



E3 



Waldorf Lettuce, celery, apple, walnuts, 
mayonnaise. — Cut celery and ap- 
ple in dice, mix with mayonnaise 

and serve on leaf of lettuce. Garnish with chopped 

walnuts. Mayonnaise dressing. 



Q 



West India AUiga* 01 " P ear > grapefruit, 
red and green peppers, 
French dressing. — Hollow 
half of alligator pear and fill with grapefruit and 
alligator pear cut in dice. Garnish with red and 
green peppers cut en Julienne. French dressing. 



58 




KUROKI 



Klirokl Romaine, orange, grapefruit, ap- 
ple, sweet peppers, French dress- 
ing. — Slice grapefruit, apple and 
orange and serve on half a heart of romaine in 
alternate layers. Garnish with chopped sweet pep- 
pers. French dressing. 



Printemps 



Romaine, escarole, tomato, as- 
paragus tips, French dressing. 
— Cut escarole in half lengths 
and quarter tomato. Mix with asparagus tips and 
French dressing and serve on leaf of romaine. 



B 



D PQr Colrm Pear, Roquefort cheese, cream, 
JTCdl OdlUll paprika> French dressing.— 
Select firm, juicy pear and, 
after hollowing, stuff with Roquefort cheese, 
mixed with cream and paprika. French dressing. 



59 




VANDERBILT 



Vanderbllt Romaine > grapefruit, pear, 
orange, banana, , maraschino 
, cherries, French dressing. — 
Place slices of orange, pear and grapefruit alter- 
nately on half a heart of romaine. Garnish with 
slices of banana topped with maraschino cherries. 
.French dressing. 



Id 



PfTllVian Lettuce, King tangerine, banana, 
pineapple, mayonnaise. — Hollow 
half of King tangerine and fill 

with pineapple, bananas, and tangerine cut in dice. 

Serve on leaves of lettuce with mayonnaise. 



Pineapple Surprise Keller 

Pineapple, celery, walnuts, mayonnaise a la Chant- 
illy, paprilca. — Cut whole pineapple lengthwise so 
that one portion is larger than other. Hollow 
larger portion and fill with pineapple and celery 
cut in dice and mixed with mayonnaise a la 
Chantilly and a touch of paprika. Garnish with 
chopped walnuts. Use other half of pineapple 
as cover. 



60 




GENEVA 



npnpv^l Romaine, beet, egg, French dressing. 
vrcii^va _ Cut beet and hard boiled egg in 

large slices and place alternately on 
heart of romaine. French dressing. 



£3 



Royal 



Romaine, watercress, tomato, celery, 
French dressing. — Place two thick 
slices of tomato on half a heart of 
romaine, add bouquets of watercress, and sprinkle 
with celery cut en Julienne. French dressing. 



£3 



Supreme of Fruit American 

Apple, pineapple, orange, grapefruit, maraschino 
cherries, berries in season, maraschino cherry 
syrup. — Fill supreme glass with apple and fresh 
pineapple, cut in small dice, and berries in season. 
Top with slices of grapefruit and orange and 
maraschino cherry. Add maraschino cherry 
syrup. 



61 




MARIE LOUISE 



TV/fa riR I nnicp Lettuce, asparagus, tomato, 
ividiic j^uuim; French dressing> _ Cut t0 _ 

mato in quarters and as- 
paragus en Julienne and serve on leaves of lettuce 
with French dressing. 



R PI 3 HP Orange, artichoke bottom, green 
•' olives, pimento, mayonnaise. — Hol- 

low half an orange and fill with 
artichoke bottom and orange cut in dice. Garnish 
with green olives and chopped pimento. Mayon- 
naise dressing. 



13 



Supreme Fraisette fS^lS^& 

no cherries, mara- 
schino cherry syrup. — Cut cantaloupe into small 
balls, mix with strawberries in equal parts, and 
serve in supreme glass with maraschino cherry 
syrup. Garnish with maraschino cherries cut in 
half. 



62 




PROSKEY 



Proskey 



Pineapple, apple, celery, red pep- 
per, cherries, mayonnaise. — Hollow 
half of raw apple, peeled. Stuff 
with celery and apple cut in small dice. Place on 
slice of pineapple. Garnish with red pepper and 
maraschino cherries. Mayonnaise dressing. 



Tomato Surprise £f£ g> ™> na ^ 

— Peel and hollow raw 
tomato and stuff with celery and hard boiled egg 
cut in small dice and mixed with mayonnaise. 
Serve on leaf of lettuce. 



B 



Tomato Bonvin 



Lettuce, chicken, cel- 
ery, tomato, mayon- 
naise. — Peel and hol- 
low raw tomato and stuff with chicken and celery 
cut in small dice and mixed with mayonnaise. 
Serve on leaf of lettuce. 



63 




POMMES MEDICI 



PnmmPS Medici A PP*e, pineapple, 
JTOIIlIllCfc 1V1CU1C1 celer y ? maraschino 

cherries, mayon- 
naise a la Chantilly. — Hollow raw apple and 
stuff with pineapple, apple and celery cut in 
dice. Garnish with maraschino cherries. 
Mayonnaise a la Chantilly dressing. 



ED 



Tomato a la Maryland ^^ c % 



to- 
mato, crab- 
^m eat, 
Thousand Island dressing. — Peel and hollow raw 
tomato and stuff with crabmeat. Serve on leaf 
of lettuce with Thousand Island dressing. 



Id 



Tomato a la Ritz 



Lettuce, tomato, 
horse radish sauce, 
red pepper, whipped 
cream. — Parboil, skin and hollow tomato, stuff 
with horse radish sauce and whipped cream, 
mixed. Garnish with red pepper cut in dice and 
serve on leaf of lettuce. 



64 




APPLE CARDINAL 



Apple Cardinal ^^^ 

ries, Coronation pear 
dressing. — Hollow apple and stuff with celery, 
apple and red pepper cut in dice, and mixed with 
Coronation pear dressing. Garnish with mara- 
schino cherries. 



g3 



Tnrrmfn Ron f re Lettuce, tomato, cel- 

lonidio JDOiiirc ery apple anchovieSj 

Russian dressing. — 
Hollow raw tomato and stuff with chopped celery, 
apple, and anchovies. Serve on leaves of lettuce 
with Russian dressing. 



£1 



Tropical Comfort §2** £££• 

maraschino cher- 
ries, muscatel grapes, maraschino syrup, whipped 
cream. — Cut grapefruit, orange and pineapple in 
small cubes and mix with muscatel grapes, 
skinned and with seeds removed. Serve in glass 
salad bowl and garnish with sliced banana and 
maraschino cherries. Add maraschino syrup and 
whipped cream. 



65 




BEATRICE 



Rp^ltriPP Lettuce, string beans, beets, 

DCdLllLC French dressing— Boil string 

beans and beets and serve beans 
on leaves of lettuce garnished with slices of beet. 
French dressing. 



Turquoise 



Escarole, celery, pineapple, pi- 
mento, mayonnaise. — Cut esca- 
role, celery, pineapple, and 
pimento en Julienne, mix with mayonnaise. Gar- 
nish with chopped pimento. 



TTrmrcnnp Romaine, asparagus tips, grape- 
xuuidiiic £ fuitj canta i oupej French dress- 
ing. — Cut grapefruit and can- 
taloupe into small slices, mix with asparagus tips 
and French dressing and serve on leaves of ro- 
maine. 



66 



I 



Salad Dressings 




ALAD dressings should be 
cold, therefore chilled 
plates should be used in the 
preparation and serving. 
They should be mixed in a 
deep plate, placed upon a bowl of 
chopped ice, in order to insure their 
being ice cold. 

Three parts of olive oil to one 
part of vinegar, with a pinch of salt 
an.d pepper, is the foundation for 
French dressing — the standard 
dressing. All other dressings are 
made by mixing other ingredients 
with French dressing, such as 
mustard, spices, herbs, paprika, etc. 
The recipes for salad dressings 
given in this book are for one por- 
tion. 



67 



Bavarian Dressing s* ^ s e ^; 

powdered sugar, 
vinegar and olive oil. — Mix pinch of salt, pepper, 
German mustard and powdered sugar with table- 
spoon of vinegar and three of olive oil. 



Brunswick Dressing f a f; —; 

olive oil, tar- 
ragon vinegar, and chives. — Take a pinch of Eng- 
lish mustard, salt and pepper and the yolk of a hard 
boiled egg. Dissolve with tablespoon of tarragon 
vinegar and three tablespoons of olive oil. Add 
a pinch of chopped chives and stir until creamy. 
This dressing is particularly good on green salads. 



S3 



Cumberland Dressing g^Ut" 

per, vinegar 
and olive oil — To a teaspoon of currant jelly, 
add tablespoon of vinegar, a pinch of salt and 
pepper, and three tablespoons of olive oil. 



68 



Coronation Pear Dressing c c h r e e e a s ^ 

lemon 
juice, red Bar-le-duc, sweet cream, salt, pepper 
and paprika — Mix cube of cream cheese with 
three tablespoons . of sweet cream. Add pinch of 
salt, pepper, and paprika, teaspoon of red Bar- 
le-duc, and juice of quarter of a lemon. 



BS 



Chiffonade Dressing j^ er> *™ 

chives, salt 
and pepper. — Mix equal portions of chopped beet, 
green pepper, white and yolk of egg, with pinch 
of chopped chives and French dressing. 



\£ 



Frenrh Dressina Salt > P e PP er > vinegar 
rrciien i^ic^mg and olive oil _ dis . 

solve pinch of salt 
and pepper in a tablespoon of vinegar, add three 
tablespoons of olive oil, mixing thoroughly. This 
dressing is good on any kind of salad. 



69 



Indian Dressing ^^^ 

oil and vinegar — 
To a teaspoon of chopped hard boiled egg, add 
a pinch of curry powder, salt and pepper, a table- 
spoon of vinegar, and three of olive oil. 



Lemon Dressing !f r m ° n ', s f' ^ p " 

*=> per, and olive oil — 

To tablespoon of 

lemon juice, add three of olive oil and pinch of 

salt and pepper. This is an ideal dressing for 

all fruit salads. 



S3 



Mayonnaise Dressing P^ Jjj 

English mus- 
tard, salt, and Cayenne pepper — Place yolk of 
raw egg and pinch of salt, Cayenne pepper, and 
English mustard in soup plate. Dissolve with few 
drops of water. Add olive oil, pouring over 
slowly, while stirring. When a proper thickness 
is obtained a few drops of vinegar should be 
added. 



El 



Mayonnaise au Citron £™p- 
Dressing r{k *> ' salt 

° and pepper 

— To tablespoon of lemon juice, add three of 
mayonnaise, and pinch of salt, pepper, and pap- 
rika. 



70 



Nicoise Dressing ^ French . mus - 

x^j.v.wj.^v. a^xv.^<7 xx fe tard, green olives, 

chives, parsley, 
French dressing — Mash yolk of hard boiled egg 
with a mustard spoon of French mustard, add 
a pinch of chopped chives, green olives and 
parsley. Mix with French dressing. 



HI 



Norwegian Dressing S^jg 

a n c h o v i e 
paste, pepper, chives, vinegar, and olive oil — 
Mix half a yolk of hard boiled egg with half a 
yolk of raw egg, add a pinch of English mus- 
tard, anchovie paste, salt, pepper, and chives, one 
tablespoon of vinegar and three of olive oil. 



(31 



Oriental Dressino* Tarra g° n vine- 

WllCIlLdl l^lCSMIlg gar oHve oil; sak 

pepper, Tobasco 
and Chutney sauce — to a teaspoon of Chutney 
sauce add a pinch of salt and pepper, one table- 
spoon of tarragon vinegar, three tablespoons of 
olive oil, and a dash of tobasco sauce. Mix well. 



Id 



Parfait D'Amour Dressing 

Whipped cream, lemon and orange juice, mara- 
schino syrup — To a teacup full of whipped cream, 
add teaspoon each of lemon and orange juice 
and maraschino syrup, mixing well. This dressing 
is very fine for fruit salads. 



71 



Pierette Dressing %£?%L c ™ 

per, vinegar, and 
olive oil— Mix half tablespoon of chopped water- 
cress with two of Chili sauce, one of vinegar, and 
three of olive oil. Add pinch of salt and pepper. 



Remoulade Dressin g Xi^-fiS 

herbes, salt, 
pepper, and small capers— Mix three table- 
spoons of mayonnaise with teaspoon of small 
capers, fines herbes and chives, mixed. 



£3 



Roquefort Cheese Dressing 

Roquefort cheese, salt, pepper, paprika and sweet 
cream— Break Roquefort cheese into small pieces 
and mash fine. Add pinch of salt, pepper, ana 
paprika, a tablespoon of vinegar, three of olive 
oil, and one of sweet cream. 



m 



Russian Dressing 



Mayonnaise, Chili 
sauce, celery, 
green and red 
peppers— Add two tablespoons of mayonnaise to 
one of Chili sauce and mix with small equal por- 
tions of chopped celery, green and red peppers. 
A half teaspoon of caviar may be added if de- 
sired for flavor. 



72 



Thousand Island Dressing 

Mayonnaise, tomato catsup, whipped cream, 
celery, green and red peppers— Mix two table- 
spoons of mayonnaise, one each of tomato catsup 
and whipped cream, with small equal portions of 
chopped celery and green and red peppers. 



□ 



Vinaigrette Dressing V ne -i ga !v 

to » olive oil, salt, 

pepper, capers, 
beet, egg, fines herbes.— To two tablespoons of 
vinegar, add one of olive oil, a pinch of salt, 
pepper and fines herbes, half a teaspoon each 
of chopped beet and capers, and a teaspoon of 
chopped Qgg, white and yolk mixed. . 



EH 



Whipped Cream Cumberland 
Dressing 

Currant jelly, whipped cream, salt, pepper, pa- 
prika, and lemon juice — Mix teaspoon of cur- 
rant jelly with three tablespoons 'of whipped 
cream. Add a pinch of salt, pepper, and paprika, 
and a little lemon juice. 



73 



INDEX TO SALADS 



rage 

Adelaide 19 

Aida 11 

Aiglon 9 

Albert 9 

Albion 17 

Alexander 9 

Alexandria 10 

Alger ienne 21 

Alice 11 

Alma 12 

Allemande 23 

Alligator Pear 13 

Alligator Pear (Half).. 13 

American 11 

Amilique 10 

Andalouse 15 

Apple Cardinal 65 

Apple Surprise 12 

Apple Surprise a la Ritz 12 

Arcadien 10 

Artichoke Bottom a lTta- 

lienne 12 

Artichoke Whole 13 

Aurora 10 

.Barrett 31 

Beach Club 35 

Beatrice 66 

Belle Fleur 16 

Belle Vue 14 

Belvedere 16 

Bermuda 16 

Biarritz 27 

Bizon 14 

Blackstone 29 

Boheme 33 

Bolivia 17 

Bombay 15 

Bon Ton 25 

Botanique 15 

Brazilien 16 



Page 

Brisbane 14 

Brunswick . 14 

Caprice 20 

Carciofme 22 

Carolina 41 

Casanova 18 

Casino 17 

Celery a L'Anglais 19 

Celery en Baton 19 

Chatelaine 20 

Chiffonade 23 

Clover Club 22 

Club 22 

Cobcury 22 

Comtesse 18 

Condado 18 

Cordon Rouge 24 

Coronation Pear 43 

Creole 23 

Coupe of Strawberries. . 39 

Cuban 18 

Cucumber Allemande.... 21 

Cucumber Japanese 21 

Cumberland 37 

Daisy 25 

* David 24 

Delice 26 

Delia 47 

Delmonico 24 

Diana 25 

Dixie 45 

Dolly 49 

Duchesse 24 

Dyer 26 

Egg a la Printaniere. . . 27 

Egyptienne 28 

Eleanor 26 

Emeraldo 28 

Emma 56 

Espagnole 26 



74 



INDEX TO SALADS— Continued 



Page 

Etna 51 

Eva : 27 

Evelyn 28 

Excelsicr 53 

Fancy 33 

Fantasie 29 

Favorite 29 

Fedcra 32 

Fin de Siecle 30 

Flamande 58 

Fleur de Lis 30 

Fleurette 30 

Flora . 32 

Florence 31 

Florentine 32 

Florida 55 

Franciscan 32 

Freeport 30 

Frivole 31 

Frou Frou 28 

Fruit Cocktail 54 

Fruit Salad 57 

Gadsky 34 

Garcia 36 

Gaulois 33 

Geneva . 61 

Georgian 34 

Geraldine 34 

Gipsy 34 

Gould 35 

Gwendoline 35 

Harding 37 

Havanaise 38 

Hawaiian 38 

Helena " 36 

Hindustan 37 

Hird 38 

Hongroise 36 

Hortoise 36 

Imperial 40 

Irma 38 

Isabella 40 



Page 

Jockey Club 40 

Japanese 40 

Japanese Persimmon.... 39 

Kentucky 41 

Kuroki 59 

Lansdale 42 

Liegeoise 44 

Lilly 42 

Lorenzo 42 

Lorenzo Sherry 42 

Lorette 44 

Lorraine 43 

Louise 43 

Louisiana 41 

Loulou 44 

Macedoine .... 49 

Manon 48 

Marie 48 

Marie Louise 62 

Marie Stuart 46 

Marquise 50 

Marrianne 45 

Marron a L'Espagnole. . 44 

Marshall 51 

Mellon 45 

Mercedes 49 

Merry Widow 46 

Mexican 48 

Migncn . 51 

Mignonette 47 

Mikado 46 

Minerva 50 

Mirabeau 47 

Moderne 50 

Monte Carlo 46 

Murat 48 

Mylady 50 

Nicoise 52 

Pear Sa^on 59 

Peruvian 60 

Pineapple Surprise Kel- 
ler 60 



75 



INDEX TO SALADS— Continued 



Page 

Polo Club 53 

Pommes Medici 64 

Port Au Prince 52 

Porto Rico 52 

Prince 56 

Princesse 53 

Principe 52 

Printemps 59 

Proskey 63 

Rejane 62 

Robert 56 

Royal 61 

Saratoga 55 

Seville 55 

Supreme of Fruit Amer- 
ican 61 



Page 

Supreme Fraisette. ..... 62 

Tomato a la Maryland . . 64 

Tomato a la Ritz 64 

Tomato a la Russe 54 

Tomato Bonfre 65 

Tomato Bonvin 63 

Tomato New Orleans... 54 

Tomato Surprise 63 

Touraine 66 

Tropical Comfort 65 

Turquoise 66 

Vanderbilt 60 

Victoria 57 

Viennoise 57 

Waldorf 58 

West India 58 . 



INDEX TO DRESSINGS 



Page 

Bavarian 68 

Brunswick 68 

Chiffonade 69 

Coronation Pear 69 

Cumberland 68 

French 69 

Indian 70 

Lemon 70 

Mayonnaise 70 

Mayonnaise au Citron . . 70 

Nicoise 71 



Page 

Norwegian 71 

Oriental 71 

Parfait D'Amour 71 

Pierette 72 

Remoulade 72 

Roquefort Cheese 72 

Russian 72 

Thousand Island 73 

Vinaigrette 73 

Whipped Cream Cumber- 
land 73 



76 



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HECKMAN 

BINDERY INC. |§, 

^il^OCT 89 

N. MANCHESTER, 
INDIANA 46962 




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